This Paleo Chicken Pot Pie Soup is ultimate comfort food made healthy! Thick, creamy, and made with all real food ingredients! Dairy free, gluten free, and low FODMAP.
I'm pretty excited to share this soup with you! I tried making a version last year and just wasn't happy with the creaminess. I tried again this year with a new trick- blended potatoes (mashed potatoes, basically) and nailed it! The potatoes make the soup amazingly creamy so no flours or starches are needed.
Ingredients for chicken pot pie soup
Potato Mixture
Potatoes- Yukon gold is what I use because they don't need to be peeled and make this mixture super creamy. Any potato will work though and this shouldn't matter too much.
Almond milk- use plain unsweetened almond milk of course. Another milk of choice will work here if desired.
Soup
Fat of choice- coconut oil, ghee, or any other fat you prefer. This is for sautéing the veggies.
Diced veggies- a mix of celery, carrots and green onion are used. Regular onion can be used if not needing low FODMAP. This step can be done ahead and stored in the fridge, making the meal come together quicker on the day-of. Frozen green beans are also added, these are better than fresh as they cook faster and are added towards the end of cooking.
Potatoes- more potatoes are diced and put in the soup. More Yukon Golds are used or again, whatever potato you have on hand.
Broth or water- Low sodium chicken broth is best so the amount of salt can be controlled, but if using a high sodium broth, reduce the salt added. Water would be an option if needing low FODMAP.
Fresh herbs- these really give the soup so much flavor! Rosemary and thyme are used and usually they are sold in a pack together in the produce section.
Salt- this of course helps bring out all the flavors of the soup. Adjust accordingly depending on what type of broth is used.
Chicken- It calls for 2 pounds of cooked chicken and that can be anything from a store bought rotisserie to left overs from a previous night. I just placed some boneless skinless thighs on a sheet tray and baked them for 25 minutes, then chopped them up. Leftover turkey would also work great for after Thanksgiving.
Making pot pie soup
This is made in two parts- the creamy potato mixture that gets blended and makes it super creamy and then the soup part.
Make the creamy potato mixture- this is essentially making mashed potatoes. This is what's added to the soup to make it creamy with no roux needed. In a small pan, boil the potatoes. Strain them and add the almond milk and blend until smooth. An immersion blender works great for this. Set this mixture aside until the soup is mostly made.
Make the soup- Sauté the veggies in the oil, then add the rest of the ingredients. Cook until the veggies are tender. Add the mashed potato mixture and stir well.
Prep ahead tips
This soup does have a little prep involved with all the veggies needing to be chopped, but it is so worth it. Most of it can be done ahead of time making it much quicker on meal night. The veggies chopped and stored, the chicken cooked and chopped, and the herbs cut. Then it will all come together quickly.
Storing pot pie soup
This soup stays good covered in the fridge for up to a week. It also freezes well so it can be stored that way too.
This reheats perfectly and leftovers are just as good! The perfect meal to make on a Sunday and eat throughout the week.
You will love this creamy, hearty, flavorful soup! I already have plans to make it again! Here are some more soups to try:
- Easy Cheeseburger Soup
- Gluten Free Lasagna Soup
- Paleo Stuffed Pepper Soup
- Instant Pot White Chicken Chili
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Paleo Chicken Pot Pie Soup
Ingredients
Potato mixture
- 1 pound yukon gold potatoes chopped
- 1 cup water
- 1 ½ cups unsweetened almond milk
Soup
- 1 tablespoon garlic oil
- 2 tablespoons fat of choice- avocado oil
- 1 ½ cup chopped carrots about 3 medium
- 1 ½ cups chopped celery
- 1 cup diced green onion use regular onion if not low FODMAP
- 1 pound diced yukon gold potatoes
- 3-4 cups broth or water*
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 ½ cups frozen french green beans
- 1 teaspoon salt divided (or to taste)
- 2 pounds cooked chicken chopped
Instructions
- In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
- While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
- Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
- Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered.
Rochelle says
Do you know the nutrition facts?
Amanda says
Just made this for dinner tonight and it was a huge hit! I used regular onions and didn’t add the green beans, but did everything else as per the recipe. Yummy! This will be a staple in our house going forward. Thank you!
Jessica DeMay says
You're welcome, Amanda! Thanks for trying it and I'm so glad you like it!
Rod says
I am preparing a dinner for a family that follows a Paleo diet. Not being familiar with Paleo friendly foods, I have been looking at Paleo recipes. I would like to confirm if white potatoes are to be avoided in a strict Paleo diet.
Jessica DeMay says
Hi Rod- white potatoes are paleo, yes!
Kristen says
Delicious! It will definitely make it on our meal rotation.
Jessica DeMay says
Thanks, Kristen! So glad you like it!
Jesse says
Have you tried to freeze the soup? If so, does it freeze well?
Jessica DeMay says
Hi Jesse- yes, it freezes great. Hope you try it!
Shawna says
Hi! Is this much celery still Low FODMAP? I’m still I’m the elimination stage and hardly any celery is allowed. Thanks! I am
enjoying all of your Low FODMAP recipes- they have been a life saver!
Jessica DeMay says
Hi Shawna- we never had an issue with it, but feel free to lower it if you want to be safe. Enjoy! I'm so glad you're like my recipes 🙂
Krystal Kneser says
This soup is SO good! Super creamy and comforting. Perfect for a cool fall day.
Jessica DeMay says
Thanks, Krystal! So glad you like it!
Deanna Solomon says
This soup was a hit with the family! Very good!
Jessica DeMay says
Thanks, Deanna! So glad you like it!
Jackie M says
This is delicious! I love the creativity of using the blended potatoes to thicken the soup to avoid using dairy. I am eating it warm now and am loving it! Thanks for the recipe 🙂
Jessica DeMay says
Thanks, Jackie! I'm so glad you tried it and like it!
Valerie bordeleau says
Hi! Can I make that soup without any potatoes?? What can I replace it with?
Jessica DeMay says
Hi Valerie- I have had people make it with white sweet potatoes or cauliflower. Either would work. Hope you try it!